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It is the most common preparation method in various herbal medicine systems. Decoction involves first drying the plant material; then mashing, slicing, or cutting the material to allow for maximum dissolution; and finally boiling in water to extract oils, volatile organic compounds and other various chemical substances. [1]
Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest.
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid.
Distillation or separation process, creating a higher concentration of the extract by heating material to a specific boiling point, then collecting this and condensing the extract, leaving the unwanted material behind, as used for lavender extract. [1] The distinctive flavors of nearly all fruits are desirable adjuncts to many food preparations ...
Ethanol extracts from dry materials are called tinctures, while ethanol washes for purifying oils and concretes are called absolutes. The impure substances or oils are mixed with ethanol, which is less hydrophobic than solvents used for organic extraction, dissolves more of the oxidized aromatic constituents ( alcohols , aldehydes , etc ...
Balsam of Peru – used in food and drink for flavoring; Barberry – Barley flour – Basil (Ocimum basilicum) – Basil extract – Bay leaves – Beeswax – glazing agent; Beet red – color (red) Beetroot red – color (red) Ben oil – extracted from the seeds of the moringa oleifera. High in behenic acid. Extremely stable edible oil ...
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...
Boiling point : 210 to 220 °C (410 ... Part B in 2006 states that "Although hot chili pepper extract is commonly used as a component of ... piquant flavor chemical ...